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Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.
Molecules. 2021 Feb 23;26(4):1193. doi: 10.3390/molecules26041193.
Molecules. 2021.
PMID: 33672299
Free PMC article.
Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines.
Muñoz García R, Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez-Coello MS.
Muñoz García R, et al. Among authors: alanon pardo me.
Foods. 2021 May 22;10(6):1164. doi: 10.3390/foods10061164.
Foods. 2021.
PMID: 34067426
Free PMC article.
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